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users rating3.5/4

I boned the thighs and substituted parsley for the cilantro, since I am not a fan of cilantro. It was delicious, but I also had trouble with the rice not cooking in the stated time. Next time I cook the rice about 10 minutes, then add the chicken, etc.

Whether or not this is authentic Cuban didn't matter to me or my family. Everyone absolutely loved this dish! Unlike some of the other reviews, we thought it was incredibly flavorful. It probably helped that I doubled some of the ingredients (garlic, and other seasonings). The type of chorizo also probably makes a difference, the kind I get is absolutely delicious.

I thought the chicken would be more flavorful than it was. I marinated the chicken overnight and it still lacked flavor and salt. Next time I'll add more lemon juice and seasonings. This dish did not taste Cuban, it was more Spanish with the smoky flavors of the paprika, saffron and chorizo. It wasn't as good as I thought it would be. Probably won't make it again unless I seriously adjust the recipe.

This was very good - similar to a jambalaya but with a more complex flavor. Instead of the piquillo peppers, I used roasted red peppers from a jar. This is great - either for a family supper or a casual dinner with friends.

Thought this dish was good, but not great. Not as spicy as I thought it would be (although I did not have the type of pepper that was supposed to top the chicken--not sure how that would have affected taste/heat). With so many interesting chicken recipes, I probably won't do this one again.

I thought the flavor of the dish was delicious. And I loved the chicken, sausage, rice combination. However, the food was not finished cooking after the stated time. I had to finish the thighs off in the oven while I added more broth to the rice and cooked for another 10-15 minutes because the rice was still crunchy. I will try to make again, because I really liked the flavor, but with some alterations.